Potato (or Broccoli) Cheese Soup

cheesy potato soup picMy recipe for Potato Soup can also be used to make Broccoli Soup. It comes from my Mom and is the BEST recipe I’ve ever had, and I will never, never, ever, ever switch to another. 

This a recipe that is extremely versatile. I’ve often made a double batch and made a casserole from the leftovers. Through the years, we’ve used the broccoli soup as a baked potato topping, the potato soup has been a side dish for roasted meats or a main dish with a side of salad or green beans. Both kinds freeze well, which is GREAT for those all-too-often crazy days.  I change the cheese type based on what I have in the fridge, though our favorite is half pepper jack and half cheddar.

Try it, and experiment. You’ll find the herb and cheese combination that works for your family. I’m very confident that this soup will become a regular meal in your house!

Cheesy Potato or Broccoli Soup
Serves 4
A Creamy, Cheesy Whole Food Soup
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 quart chicken broth
  2. ½ onion, chopped
  3. 4 garlic cloves, peeled
  4. 2 T butter
  5. 1/3 c shredded carrot
  6. 5 c peeled (or not) and cubed potatoes OR 5 c broccoli pieces
  7. 1 c shredded cheese (Any kind; I've used Farmers, Cheddar, Colby-Jack, Pepper Jack, Mozzarella...)
  8. ½ c milk (or buttermilk)
  9. ¼ c flour OR 2 T cornstarch
  10. Salt and Pepper to taste
  11. Basil, Parsley, and/or Oregano to taste
Instructions
  1. Saute garlic and onion in butter over medium heat until softened and slightly browned. (You can do this in a skillet or directly in your soup pot, which is what I do.)
  2. Add the desired amount of potato cubes or broccoli and carrots.
  3. Pour in the broth. For potato soup, I just barely cover the potatoes with broth. For broccoli soup, I don't quite cover the broccoli, as broccoli "shrinks" when cooked.
  4. Cook for 8-10 minutes or until the vegetables are done.
  5. Meanwhile, in a blender, combine the milk, flour (or cornstarch), cheese, and 1/2 c of hot broth from the pot. Blend until thoroughly processed.
  6. Once the potatoes (or broccoli) are done, slowly pour in the milk/cheese mixture, stirring constantly. Allow to boil for three minutes, stirring constantly. If the soup is not thick enough, combine 1/2 c broth from the pot and 1/4 c flour or 2 T cornstarch in the blender and add to the soup. (Warning: if you will be cooking enough to have leftovers, the soup DOES thicken as it cools and sets.)
  7. Taste your soup and add salt, pepper, and herbs as necessary. I prefer basil and parsley , parsley, thyme, and/or rosemary in my cheese soups.
Notes
  1. I serve the potato soup with sour cream and turkey bacon; the broccoli soup is great with tortilla chips!
  2. If you accidentally over-thicken your soup, you can make a nice casserole with it. Pour it into a casserole dish and sprinkle it with bread or cracker crumbs, or shredded cheese. I often mix leftover cooked rice or quinoa into leftover broccoli soup to make a casserole.
Adapted from My Mom's Recipe
Adapted from My Mom's Recipe
Barefooting Outside the Box http://barefootones.com/

 

This entry was posted in Food and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *